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A fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor.

A cotton gauze material woven into a fine mesh that is used to strain liquids or sauces, to hold herbs such as bouquet garni, to keep fish contained while poaching, and for draining the liquid from solid and semi-solid ingredients, such as cheese curds and yogurt.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

A small but extremely hot chile pepper, which ranges in color from yellow to red and colors in between.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A dessert prepared with a layer of sponge cake topped with a thick slice of ice cream and then covered with meringue.

A tuber which is common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 50 pounds.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

Made in the form of a Tea Ball with a handle, this utensil is designed to hold bits of ingredients that are used to make beverages and flavorful foods.

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

Popular with many consumers who enjoy fried foods, this appetizer is a common menu item in the U.S. as well as regions throughout the world.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A type of flour ground from water chestnuts, which are the edible tubers of an aquatic plant that grows along the muddy edges of lakes, ponds, rivers, and streams or is cultivated commercially in flooded fields.

A fruit of Asian origin that is grown in regions throughout the world where sub-tropical to mild climates prevail, but not in climates that are too humid or hot.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

Designed with a broad spoon base, this utensil serves several purposes when preparing foods. The Ladle is a kitchen tool that can be used to serve foods, such as sauces, gravies, and toppings as well as skim and stir ingredients.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

Made primarily from a base of sweet corn and seasonings, this condiment is a common addition to many grilled foods.